Black Pepper Rings

Black Pepper Rings

Made  times
Michele O'Sullivan 126

"For Italian families, pepper rings are a type of biscuit eaten in place of bread. In our family, they are traditionally served at Easter, but are delicious any time of year. They taste extra special if heated before serving. Try them with black coffee or espresso."
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40 m servings 432 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 232 mg
  • 77%
  • Sodium:
  • 951 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of water to boil over medium-high heat. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large bowl, beat eggs. Stir in melted butter and oil. In a separate bowl, mix together flour, salt, pepper and baking powder.
  3. Make a well in the center of the flour mixture and pour in the egg mixture. Mix until dough pulls together. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into 12 equal pieces. Roll each piece into an 8 inch long cylinder. Bend each cylinder into a ring shape and pinch ends together. With a sharp knife, score each ring around its outside edge.
  4. Drop rings two at a time into boiling water and boil for 1 minute. Remove rings from water and place on lightly greased cookie sheets.
  5. Bake in preheated oven for 20 minutes, until golden brown.



The good news is that these taste pretty darned good, for a fairly simple biscuit. Slightly eggy, nice and peppery, big and fairly dense. They definitely taste better warmed, though I didn't try...

The dough came out so wet and gooey that you could not form anything. I even tried to add more flour to make the dough more durable and nothing worked.

Excellent makes a great substitute for bread. An Italian bagel.

Tasty. I ended up using about 8 cups of flour.. another 1 .5 cups before kneading and then about another .5 cups when rolling out the strips. I topped with more coarse salt and pepper. I liked t...

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